Berry Muffins with Yogurt Recipe
Healthy Yogurt and Fruit Muffins
These amazing Muffins with Yogurt are easy and healthy! I made them with fresh raspberries, but they can be made with blueberries, sliced strawberries or blackberries. The streusel topping gives them that added "crunch". These yogurt muffins make a great healthy snack idea for the kid lunches (and the adult lunches too!). These muffins will freeze well for up to 1 1/2 months!
IngredientsFOR THE TOPPING 2 tbsp. all-purpose flour
2 tbsp. granulated sugar
1 tbsp. lemon zest or 1/4 tsp. lemon extract, plus 1 tbsp. flour)
1 tbsp. butter or margarine, softened FOR THE MUFFINS 1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/4 cup yogurt (plain or other)
3 tbsp. vegetable oil
1 tbsp. lemon zest or 1/4 tsp. lemon extract
1 1/3 cup fresh berries Directions FOR THE TOPPING In a bowl, mix the flour and the sugar with the zest. Add the butter and blend with a fork, until mixture resembles coarse crumbs. FOR THE MUFFINS In a large bowl, whisk the whole wheat flour with the all-purpose flour, sugar, baking powder, baking soda, and the salt.
In another, smaller bowl, whisk together the egg, yogurt, oil, and the zest. Stir the egg mixture into the flour mixture just until combined, (batter will be quite thick). Gently, so as not to break them up too much, stir in the berries. Spoon the muffin batter into prepared muffin cups, or paper lined muffin cups. Sprinkle with the topping mixture. Bake at 375° F for about 22 minutes, or until golden in colour, and a toothpick inserted into the center comes out clean. MMMMmmmmmm....
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